School Angeles City Senior High School Grade Level Eleven

Teacher Karen F. Canlapan Learning Area Bread and Pastry

Teaching Dates September 18-22, 2023 Quarter First
ppRODUCTIONProduction
Grade 11/12 Monday Tuesday Wednesday Thursday Friday
Daily Lesson Log Section/Time: Section/Time: Section/Time: Section/Time: Section/Time:
11-Escoffier 11-Escoffier 11-Escoffier 11-Escoffier 11-Escoffier
7:00am-8:00am 11:30am-12:30nn 10:30am-11:30am 2:30pm-3:30pm 7:00am-11:30am

Day 1 Day 2 Day 3 Day 4 Day 5

I. Objectives Objectives must be met over the week and connected to the curriculum standards. To meet the objectives, necessary procedures must be followed and if
needed, additional lessons, exercises, and remedial activities may be done for developing content, knowledge, and competencies. These are assessed using
Formative Assessment strategies. valuing objectives supports the learning of content band competencies and enables children to find significance and joy in
learning the lessons. weekly objectives shall be derived from the curriculum guides.
A. Content Standards The learners demonstrate an understanding of the core concepts and theories in bread and pastry production.
B. Performance The learners independently demonstrate core competencies in preparing and producing bakery products.
Standards
C. Learning 1.4 Bake bakery products according to techniques and appropriate conditions
Competencies 1.5 Select required oven temperature to bake goods in accordance with the desired characteristics, standards
recipe specifications
Objectives 1. Discuss the type of baking 1. Explain how to prepare and 1. Discuss how to prepare and 1. Explain how to prepare and 1. Explain the rubrics in
products with corresponding bake Dinner Roll and Pan bake Cinnamon Roll and bake Ensaymada and performing the actual
oven temperature and De Sal. Cheese Roll. Cheese Bread. baking of variety of breads.
baking time. 2. Arrange the procedures on 2. Demonstrate the procedures 2. Master the procedures on 2. Perform how to prepare and
2. Observe occupational health how to prepare and bake on how to prepare and bake how to prepare and bake bake variety of breads.
and safety in baking. Dinner roll and Pan De Sal Cinnamon Roll and Cheese Ensaymada and Cheese 3. Follow the procedures in
3. Give importance of step-by-step. Roll. Bread by arranging the baking bread with safety
knowing the appropriate 3. Acknowledge the need to 3. Value the need to follow procedures. precautions.
oven temperature and follow procedures and procedures and safety 3. Appreciate the need to
baking time by finding safety working habits. working habits. follow procedures and
practical applications of safety working habits.
concepts and skills in their

ACSHS-DLL-TVL-22-23-1 1

II. Content
III. Learning Resources
A. References
1. Teacher’s Guide
Pages
2. Learner’s Materials
Pages
3. Textbook Pages
4. Additional Materials
from Learning
Resources
B. Other Learning
Resources
IV. Procedures
A. Reviewing previous
lesson or presenting
the new lesson
B. Establishing a
purpose for the
lesson
ACSHS-DLL-TVL-22-23-1
daily lives.
Content is what the lesson is all about. It pertains to the subject matter that the teacher aims to teach. In the CG, the content can be tackled in a week or two.
The Types of Baking Products Preparation and Baking of Preparation and Baking of Preparation and Baking of Actual Performance in
with Corresponding Oven Dinner Roll and Pan de Sal Cinnamon Roll and Cheese Ensaymada and Cheese Bread Baking Variety of Bread
Temperature and Baking Time Roll
List the materials to be used on different days. Varied sources of materials sustain children’s interest in the lesson and learning. Ensure that there is a mix of
concrete and manipulative materials as well as paper-based materials. Hands-on learning promotes concept development.
No Available Teacher’s Guide on No Available Teacher’s Guide No Available Teacher’s Guide No Available Teacher’s Guide No Available Teacher’s Guide
BPP on BPP on BPP on BPP on BPP
Learner’s Materials in Bread and Learner’s Materials in Bread and Learner’s Materials in Bread Learner’s Materials in Bread Learner’s Materials in Bread
Pastry Production, Edition 1 Pastry Production, Edition 1 and Pastry Production, Edition 1 and Pastry Production, Edition 1 and Pastry Production, Edition
1
No Available Textbook in BPP No Available Textbook in BPP No Available Textbook in BPP No Available Textbook in BPP No Available Textbook in BPP
Activity Sheets Prepared by the Activity Sheets Prepared by the Activity Sheets Prepared by the Activity Sheets Prepared by the Activity Sheets Prepared by the
Teacher Teacher Teacher Teacher Teacher
The students are asked to The teacher asks the students to The teacher will ask the student Students are asked to explain The teacher asks the students to
describe how to measure dry and enumerate the type of baking to give the ingredients used in how cinnamon roll is different describe the characteristics of
wet ingredients for baking. products with corresponding baking Dinner Roll. from other breads. dough.
oven temperature and baking
time.
The teacher presented the The following objectives are The presents the objective of the The objectives of today’s lesson The following objectives are
objective of today’s lesson, such presented before the main topic: lesson: are presented, such as: presented before the main
as: 1. Explain how to prepare and 1. Discuss how to prepare and 1. Explain how to prepare and topic:
1. Discuss the type of baking bake Dinner Roll and Pan De bake Cinnamon Roll and bake Ensaymada and Cheese 1. Explain mise en place and
products with corresponding Sal. Cheese Roll. Bread. the rubrics in performing the
oven temperature and baking 2. Arrange the procedures on 2. Demonstrate the procedures 2. Master the procedures on actual baking of variety of
time. how to prepare and bake on how to prepare and bake how to prepare and bake breads.
2. Observe occupational health Dinner roll and Pan De Sal Cinnamon Roll and Cheese Ensaymada and Cheese 2. Perform how to prepare and
and safety in baking. step-by-step. Roll. Bread by arranging the bake variety of breads
3. Acknow 3. Value the need to follow 3. Follow the procedures in
2
 3. Give importance of knowing
the appropriate oven
temperature and baking time
by finding practical
applications of concepts and
skills in their daily lives.
C. Presenting Student Activity: Spin-A-
examples/instances Wheel
of new lesson - The student will spin a
wheel for tools and
equipment used in
baking and describe the
function of the tool
where it stopped.
D. Discussing new - Discuss the type of baking -Discuss how to prepare and bake
concepts and products with corresponding
practicing new skills oven temperature and baking -Discuss how to prepare and bake
time.
#1
- Explain how to observe
E. Discussing new
occupational health and
concepts and safety in baking.
practicing new skills - Identify the risks and
#2 hazards in baking
F. Developing mastery The students are asked to give
(Leads to Formative the types of breads and their
Assessment) oven temperature and baking
time for them to be prepared for
recitation during the evaluation
of learning.
G. Finding practical Student Activity: Action Plan
ACSHS-DLL-TVL-22-23-1
ledge the need to follow
procedures and safety
working habits.
Student Activity: Word
Guessing Game
- Student are asked to
guess the missing
words to reveal the title
of the lesson
Dinner Roll
Pan De Sal
The teacher will review the
students on the lessons
discussed for them to be
prepared for recitation during
the evaluation of learning.
Student Activity: Essay
The students
procedures and safety
working habits.
Student Activity: Picture
Puzzle
- Students are asked to
solve the picture puzzle
to know the lesson for
today
- Discuss how to prepare and
bake Cinnamon Roll
- Discuss how to prepare and
bake Cheese Roll
The teacher asks the students to
enumerate the steps in baking
cinnamon roll and cheese roll
Student Activity: “What Am
procedures.
3. Appreciate the need to
follow procedures and safety
working habits.
Student Activity: Simon Says
- Teacher will give
ingredients in baking,
and students will give
the name of the bread
using the mentioned
ingredients
- Discuss how to prepare and
bake Ensaymada
- Discuss how to prepare and
bake Cheese Bread
The teacher will review the
students on how to prepare and
bake ensyamada and cheese
bread for them to be prepared
for quiz during the evaluation of
learning.
Student Activity: Students are
asked to come in the board and
baking bread with safety
precautions
Student Activity: Word
Guessing Game (Riddles in
Baking)
1. “I don’t water dough,
but I make them
grow.”
Answer: YEAST
2. “I melt every time I
take a bath.”
Answer: SUGAR
3. “Bakers cannot live
without me.”
Answer: FLOUR
- Explain mise en place
- Discuss the rubrics in
performing the actual
baking of variety of
breads.
The teacher will ask each group
about their chosen recipe and
give the ingredients used.
Performance Task in Baking
3
 applications of for applying OHS in Baking:
concepts and skills Students enumerate the different
hazards and risks in baking and
think of a way to prevent it
are asked to get one piece of
yellow paper and asks them how
are they going to acknowledge
the need to follow procedures
and safety working habits.
I?”
Students are grouped two
groups and the leader will
describe the characteristics of
Cinnamon Roll and Cheese
Roll, then member will identify
if it is cinnamon roll or cheese
roll.
arrange the steps in baking
Ensaymada and Cheese Bread
Bread:
Students will perform the
proper way of measuring
baking ingredients accurately
by following the procedures in
baking bread with safety
precautions

H. Generalizing and The teacher asks the students to Teacher asks the students to Students are asked to summarize The teacher asks the students to Students are asked to
abstractions about give ways on how to give enumerate the procedures in the lesson and how to value the enumerate the ingredients used enumerate the procedures they
the lesson importance of knowing the baking Dinner Roll and Pan De need to follow procedures and for Ensaymada and Cheese did in baking their chosen type
appropriate oven temperature Sal. safety working habits. Bread of bread.
and baking time by finding
practical applications of
concepts and skills in their daily
lives.
I. Evaluating Learning Recitation Recitation Recitation Quiz Students’ output will be
evaluated using rubric.
J. Additional activities Students are asked to copy the Students are asked to copy the Students are asked to copy the Students are asked to copy the
for application or lecture at home. lecture at home. lecture at home. lecture at home.
remediation
1. Remarks
2. Reflection Reflect on your teaching and assess yourself as a teacher. Think about your student's progress this week. What works? What else needs to be done to help the
students learn? Identify what help your instructional supervisors can provide for you so that when you meet them, you can ask them relevant questions.
A. No. of learners who
earned 80% on the
formative
assessment
B. No. of learners who
require additional
activities for
remediation
C. Did the remedial

ACSHS-DLL-TVL-22-23-1 4
 lessons work? No.
of learners who have
caught up with the
lesson
D. No. of learners who
continue to require
remediation
E. Which of my
teaching strategies
worked well? Why
did this work?
F. What difficulties did
I encounter which
my principal or
supervisor can help
me solve?
G. What innovation or
localized materials
did I use/discover
which I wish to
share with other
teachers?

Prepared by: Checked by: Noted by:

KAREN F. CANLAPAN AIZA G. LUGTU

Master Teacher I Principal II

ACSHS-DLL-TVL-22-23-1 5